I am so into these lemon sugar cookies. Their soft, chewy texture perfectly complements the bright notes of fresh lemon, making them a refreshing twist on the classic. I love that each bite is a balance of sweet and tangy, leaving me craving another slice of pure happiness every time.

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Why I Like this Recipe

1. I really love the bright and tangy flavor from the fresh lemon juice and zest, it gives the cookies a fun, zippy kick that makes them super refreshing.
2. I like that these cookies come out soft and chewy, they always remind me of the perfect home baked treat even if they’re not perfect.
3. I enjoy how simple it is to make them and that all the ingredients work so well together, especially when a little extra sugar dust makes them even more special.
4. I appreciate the hint of vanilla in the mix that adds a little extra depth – it makes each bite a bit more interesting and tasty.

Ingredients

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Unsalted Butter: Adds rich creaminess and smooth texture to your cookie dough.
Granulated Sugar: Provides essential sweetness and encourages crisp, lightly dusted edges.
Egg: Binds ingredients together and offers a small protein boost for tender cookies.
Fresh Lemon Juice: Gives a tangy hit that brightens and livens the overall flavor.
Lemon Zest: Delivers intense citrus aroma, enhancing every bite with a fresh kick.
Vanilla Extract: Softens flavors and helps blend ingredients into a well-rounded taste.
All-purpose Flour: Acts as the carbohydrate base, forming structure and chewy texture.
Baking Soda: Lightens the dough and helps cookies rise with a delicate bite.
Salt: Boosts flavors and perfectly balances the sweet and citrus components.

Ingredient Quantities

1/2 cup unsalted butter, softened

1 cup granulated sugar (plus a little extra for dusting if ya want)

1 large egg at room temperature

2 tablespoons fresh lemon juice

1 teaspoon lemon zest (from about 1 lemon)

1/2 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream the softened butter and granulated sugar until its light and fluffy.

3. Beat in the egg until its well combined, then mix in the fresh lemon juice, lemon zest and vanilla extract.

4. In another bowl, whisk together the all-purpose flour, baking soda and salt.

5. Gradually add the dry ingredients to the butter mixture, stirring until just combined.

6. Scoop out about a tablespoon of the dough for each cookie. You can roll them into balls and if ya want, dust them in extra sugar.

7. Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.

8. Bake for 10 to 12 minutes until the edges start to turn slightly golden.

9. Remove the cookies from the oven and let them cool on the tray for a few minutes before transferring to a wire rack to cool completely.

10. Enjoy your soft and chewy lemon sugar cookies while they are fresh and delicious!

Equipment Needed

1. Oven – You’ll need this to bake the cookies at 350°F.
2. Baking sheet – This holds the cookies during baking. (Line it with parchment paper.)
3. Parchment paper – Used to line the baking sheet for easy cleanup.
4. Large mixing bowl – For creaming the butter and sugar together.
5. Electric mixer or hand whisk – Helps beat the butter, sugar, and egg until light and fluffy.
6. Smaller mixing bowl – To combine the dry ingredients like flour, baking soda, and salt.
7. Whisk – To thoroughly mix the dry ingredients.
8. Measuring cups and spoons – To accurately measure out all your ingredients.
9. Cookie scoop or tablespoon – For portioning out about a tablespoon of dough per cookie.
10. Spatula – Useful for stirring the mixture and scraping down the bowl.
11. Wire cooling rack – Allows the cookies to cool evenly after baking.

FAQ

Q: Why do we use fresh lemon juice and lemon zest in this recipe?

A: Fresh lemon juice and zest really boost the flavor, givin the cookies a bright, natural tang that you just don't get with dried or powdered versions.

Q: How long should I bake these cookies?

A: They bake for about 10-12 minutes, but keep an eye on em since every oven is a bit different. If they start looking too brown, take em out right away.

Q: Can I freeze the cookie dough?

A: Yeah, you can! Just form the dough into a disk, wrap it well, and freeze. When you're ready, let it thaw in the fridge overnight before you bake.

Q: Can I use salted butter instead of unsalted?

A: You can use salted butter if you need to, but you might wanna reduce the extra salt in the recipe since salted butter adds more saltiness than unsalted will.

Q: Why dust the cookies with extra sugar?

A: Dusting with extra sugar gives the cookies a slight crunchy texture on the outside and adds an extra burst of sweetness that makes 'em extra tasty.

Lemon Sugar Cookie Recipe Substitutions and Variations

Unsalted butter: You can swap with equal parts margarine or even coconut oil for a slightly different flavor.
Granulated sugar: Try using coconut sugar or caster sugar if you want a bit of a twist.
Large egg: Use a flax egg made by mixing 1 tablespoon flaxseed meal with 3 tablespoons water (let it sit for a few minutes) for a vegan option.
All-purpose flour: You can substitute with a gluten-free flour blend using a 1:1 ratio, though the texture might change a little.

Pro Tips

1. Make sure your butter is super soft before mixin’ it with the sugar. If it’s even a little too cold, you might not get that light and fluffy texture you need.

2. Be careful not to overmix once you add the dry ingredients. Overdoing it can make the cookies turn out tough and miss that soft, chewy vibe.

3. If your dough feels too sticky or soft, try chillin’ it in the fridge for about half an hour. That little trick can really help the cookies keep their shape when they hit the oven.

4. Scoping out equal sized dough balls, maybe with a small cookie scoop or teaspoon, makes sure everything bakes evenly. You don’t wanna have some cookies underdone and others burnt all at once.